A lovely veggie curry!
I do love a good curry and this one is full of sweet potato and chickpeas, which are great partners to all those fiery, curry flavours.
This curry is comforting as well as healthy and is so easy to make. Unlike my tikka masala; this dish doesn’t need a pre-prepared paste and everything can go into one big pan. It can be simmered on the hob for a quick-ish meal or slow cooked in the oven for a couple of hours to really intensify the flavours and sauce. Its delicious both ways but I think it’s nice to have a dish, which can either fit in with a busy mid-week tea or with a relaxing Saturday afternoon.
The sweet potatoes really bring this dish to life,
firstly by releasing their wonderfully sweet caramelised juices and secondly by melting into the sauce to create a gorgeous consistency. The slow cooking option helps to gradually breakdown the potato so creating a sauce that has maximum impact for minimum effort. Hob cooking does the same job just slightly quicker so may not have the same intense flavour. But it’s still warm and inviting with the husky flavour of cumin and woody taste of ginger all infused with the sweetness of the potatoes. It really is the ultimate healthy, comfort food.
On top of all that this dish is also pretty fantastic in terms of fat, sugar and salt, and it also contains 5 portions of veg, 10g protein and 3g fibre per portion. The mix of veg in this dish also provides a wonderful cocktail of vitamins and minerals (no need for supplements if you eat meals like this!). So if you’re after a health boost, this recipe is definitely a good place to start.
Just before I go – a quick update on the pizza oven!
Over the last few weeks Ben and I have been working hard in our back garden and have been building a pizza oven. Its been tough but the first layer of clay/sand is finally in place and the oven is starting to take shape. Little sneak peek of how its looking so far:
Hopefully we’ll be cooking up some amazing foods (pizza, pizza, pizza, maybe a steak or two, and pizza) in our new oven very soon – so excited! Make sure you check back here soon for piccies of the completed oven and how the first cook goes!! 🙂
Sweet potato, chickpea and spinach curry
- 2 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 onions chopped into chunks
- 2 beef tomatoes chopped into 2 cm pieces
- 1 teaspoon ground ginger
- 2 cloves garlic finely chopped
- 2 green chillies finely chopped
- 2 teaspoon turmeric
- 2 teaspoon garam masala
- 650 g sweet potato peeled and chopped into 2cm chunks
- Handful of fresh coriander including stems
- 500 ml vegetable stock
- 1 400 g tin of chickpeas
- 3 large handfuls of spinach leaves
- Heat the oil in a large pan. Test the temperature of the oil by adding a couple of cumin seeds. If the oil is hot enough the seeds will bubble. Add the rest of the seeds and cook in the oil for a minute or so until turning a slightly darker colour. (don't cook for too long as the seeds will burn.
- Immediately after the seeds have changed colour add the chopped onion and stir well. Fry for a couple of minutes to allow the onions to soften. Next add the chopped beef tomatoes, ginger, garlic, chillies, turmeric and garam masala. Stir well and simmer for 2 minutes, allowing the flavours to coat the onion and tomato.
- Next finely chop the stems of the coriander and reserve the leaves for later. Add the stems and the sweet potato to the pan and stir in.
- Then pour in the stock, bring to the boil and then cover and simmer for 15 minutes. Meanwhile drain and rinse the can of chickpeas
- After 15 minutes: check, stir and add in the drained chickpeas. Place lid back on and simmer for a further 30 minutes or until the potatoes are soft (can easily push in the blade of a knife).
- Once the potatoes are cooked remove from the heat and chop up the coriander leaves. Stir in the spinach and coriander, which should wilt slightly in the heat. Taste and season before serving with rice if desired.
**Estimated nutritional information per serving and per 100g of sweet potato, chickpea and spinach curry. Refer to my Nutrition Information Guide to find out more about how this is calculated and the sources used.